a lifestyle blog

spicy chicken quesadilla

When I was little the only after-school snack I ever requested from my mom was a quesadilla. I loved coming home and having crispy, cheesy goodness waiting for me. While I've expanded my diet since then, I still like to have a good ol' quesadilla every once in awhile. This recipe looks delicious! Plus, it's healthy!

  • 1 cup chopped skinless, boneless rotisserie chicken breast
  • 1/3 cup refrigerated fresh salsa
  • 1/4 cup canned no-salt-added black beans, rinsed and drained
  • 1/4 cup frozen whole-kernel corn, thawed
  • 1 1/2 tablespoons chopped pickled jalapeƱo pepper
  • (6-inch) flour tortillas
  • 1 cup shredded reduced-fat Monterey Jack cheese
  • Cooking spray
  • 1/4 cup reduced-fat sour cream
  1. Preparation
    1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.
  2. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.
[image and recipe via Cooking Light]

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